This peanut butter chocolate chip bread is a favorite of my kids, either for a special breakfast on Easter morning or a side dish brought to a fancy brunch. It is a very flexible recipe. You can use it for a plain banana bread, a peanut butter banana bread, or a chocolate chip banana bread. Great for Easter brunch!
Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x5-inch loaf pan with cooking spray.
Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
Spoon batter into the prepared loaf pan.
Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.
Per Serving: 201 calories; protein 4.4g; carbohydrates 29.4g; fat 8.7g; cholesterol 15.6mg; sodium 182.2mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.